Channa paneer masala
Chickpeas and fried paneer in a rich onion-tomato gravy
A party-sized pot of chickpeas and golden paneer cubes with stir-fried capsicum, in a deep, glossy gravy built on browned onion, ginger, garlic, tamarind and a little jaggery. Coarsely ground black pepper and halved coriander seeds in the tempering give it warmth. Serve hot with naan or bhatura.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 14 oz dried chickpeas2 cups, small ones, soaked overnight
- 5 cups waterfor cooking the chickpeas
- 9 oz paneercubed and fried until golden; see the paneer recipe
- 2 capsicums (bell peppers)large, sliced
- 1 tbsp oilfor the capsicums
For the gravy
- 10 ½ oz onions1½ cups, liquidized
- 14 oz tomatoes2 cups, liquidized
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 oz fresh coriander1 cup, chopped
For the tempering
- ¾ cup oil¾ cup
- 2 tbsp butter
- 2 tsp coriander seedshalved
- 1 tsp black peppercoarsely ground
For the seasoning
- 2 tsp mild curry masalasee the mild curry masala recipe
- 2 tsp red chilli powder
- 2 tbsp tamarind juice
- 1 tsp jaggery (optional)optional
- 2 tsp saltor to taste
To garnish
- 2 capsicums (bell peppers)sliced
- 2 tbsp onionfinely chopped
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What you'll need
Spices & pantry
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Method
0/10 doneStep 1: Soak 14 oz dried chickpeas overnight in plenty of cold water.
Step 2: Drain the chickpeas and pressure cook them in 5 cups water for 5–6 whistles, until soft enough to crush between two fingers. Drain.
25 minStep 4: Heat ¾ cup oil and 2 tbsp butter in a large pan, add 2 tsp coriander seeds and 1 tsp black pepper and let them sizzle. Add the onions and sauté until golden brown.
12 minStep 5: Add 1 tbsp ginger paste and 1 tbsp garlic paste and cook for 2 minutes.
2 minStep 6: Add 1 oz fresh coriander with 2 tsp mild curry masala, 2 tsp red chilli powder, 2 tbsp tamarind juice, 1 tsp jaggery and 2 tsp salt and cook for 2 minutes.
2 minStep 7: Add 14 oz tomatoes and cook, stirring often, until the oil oozes out at the sides.
10 minStep 8: Meanwhile, stir-fry 2 capsicums (bell peppers) in 1 tbsp oil in a separate pan for 2–3 minutes, until bright and just tender.
3 minStep 9: Add the chickpeas, 9 oz paneer and capsicums to the gravy, mix well and cook for 2 minutes.
2 minStep 10: Garnish with 2 capsicums (bell peppers) and 2 tbsp onion. Serve hot with naan or bhatura.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 15 g
- Carbs
- 35 g
- Fat
- 27 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does channa paneer masala take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of dried chickpeas?
- Cannellini or butter beans, same amount.
- What can I use instead of paneer?
- Firm tofu, pressed and cubed (vegan; season it well).
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